Angel Flake Biscuits

Directions

1. 1
   Dissolve yeast in warm water.
2. 2
   Add yeast and soda to buttermilk.
3. 3
   Sift together dry ingredients.
4. 4
   Cut in Crisco until crumbly.
5. 5
   Pour in buttermilk mixture and work together with fork. Store in a tightly covered container and use as needed.
6. 6
   Roll to 1/2-inch on pastry cloth and cut with biscuit cutter.
7. 7
   Do not let rise. Dough will keep at least 10 days in refrigerator.
8. 8
   Bake at 400° for 10 to 12 minutes.